Chorizo Nuggets with Chimichurri Dipping Sauce

Gluten Free
Chorizo Nuggets with Chimichurri Dipping Sauce
165 min.
48
64kcal

Suggestions


Are you ready to elevate your appetizer game? Introducing Chorizo Nuggets with Chimichurri Dipping Sauce—a delightful fusion of flavors that will tantalize your taste buds and impress your guests! These gluten-free nuggets are perfect for any occasion, whether you're hosting a lively gathering, enjoying a cozy night in, or simply craving a savory snack.

Imagine the rich, smoky flavor of chorizo, perfectly complemented by a crispy cornmeal coating. Each bite is a burst of deliciousness, and when paired with the vibrant, herbaceous chimichurri sauce, it becomes an irresistible treat. The sauce, made with fresh parsley, garlic, and a hint of vinegar, adds a refreshing contrast that enhances the overall experience.

With a total preparation time of just 165 minutes, you can easily whip up a batch of these mouthwatering nuggets to serve 48 people—making them an ideal choice for parties or potlucks. Not only are they packed with flavor, but they also offer a satisfying crunch that will keep everyone coming back for more.

So, gather your ingredients and get ready to impress your friends and family with this delectable dish. Chorizo Nuggets with Chimichurri Dipping Sauce are sure to become a favorite in your culinary repertoire!

Ingredients

  • 12 oz chorizo sausage cut smoked cut into 48 (1/2-inch) pieces
  • cup cornmeal 
  •  eggs 
  • bunch parsley fresh packed ( 1 cup firmly )
  • cloves garlic 
  • teaspoons ground cumin 
  • cup milk 
  • cups cooking oil for frying
  • tablespoons olive oil 
  • small onion cut into fourths
  • 0.5 teaspoon pepper 
  • 0.5 teaspoon salt 
  • 0.3 cup cream sour
  • 0.3 cup vinegar white
  • pieces bell pepper cubed sliced
  • cup frangelico 
  • 48  frangelico 
  • cup frangelico 
  • 48  frangelico 

Equipment

  • food processor
  • bowl
  • frying pan
  • paper towels
  • blender
  • toothpicks

Directions

  1. In blender or food processor, place all Chimichurri Sauce ingredients except sour cream. Cover; blend on high speed until well blended. Stir in sour cream; cover and refrigerate 2 hours.
  2. In 2-quart heavy-bottom pan, heat 2 to 3 inches oil to 375F.
  3. In medium bowl, place 2 tablespoons of the Bisquick mix; add chorizo, and toss to lightly coat. In medium bowl, mix eggs, milk, remaining 1 cup Bisquick mix, the cornmeal, cumin and pepper. Dip Bisquick-coated chorizo into batter.
  4. Fry 4 or 5 chorizo at a time in hot oil 3 to 4 minutes, turning once, until golden brown.
  5. Drain on paper towels.
  6. Serve on toothpicks with garnishes and sauce.

Nutrition Facts

Calories64kcal
Protein9.21%
Fat71.87%
Carbs18.92%

Properties

Glycemic Index
6.55
Glycemic Load
1.59
Inflammation Score
-2
Nutrition Score
2.3343478726304%

Flavonoids

Apigenin
2.56mg
Luteolin
0.01mg
Isorhamnetin
0.07mg
Kaempferol
0.03mg
Myricetin
0.18mg
Quercetin
0.3mg

Nutrients percent of daily need

Calories:63.91kcal
3.2%
Fat:5.11g
7.86%
Saturated Fat:1.17g
7.31%
Carbohydrates:3.03g
1.01%
Net Carbohydrates:2.63g
0.96%
Sugar:0.42g
0.47%
Cholesterol:13.14mg
4.38%
Sodium:30.26mg
1.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.47g
2.95%
Vitamin K:21.92µg
20.87%
Vitamin E:0.63mg
4.17%
Vitamin C:3.06mg
3.7%
Vitamin A:163.21IU
3.26%
Iron:0.35mg
1.94%
Phosphorus:18.94mg
1.89%
Manganese:0.03mg
1.71%
Fiber:0.39g
1.57%
Vitamin B6:0.03mg
1.56%
Magnesium:5.62mg
1.41%
Selenium:0.94µg
1.34%
Calcium:13.29mg
1.33%
Vitamin B2:0.02mg
1.32%
Zinc:0.17mg
1.15%
Vitamin B1:0.02mg
1.08%
Folate:4.17µg
1.04%